Gluten Free Pizzelle Recipe

Gluten Free Pizzelle Recipe

Italian Pizzelle waffle cookies are some of the most iconic holiday cookies around – my gluten free pizzelle recipe brings them back to everyone who thought they’d never be able to enjoy them again.

Dusted with powdered sugar or topped with hazelnut spread, these fancy cookies are much easier than they look to make. All you need is a pizzelle iron, and you’ll be in the fancy cookie business in no time!

The origin of these Italian wafers is not exactly known, but they’ve been around long enough to have earned a place in the cookie history books. In fact, they’re generally referred to as the world’s oldest cookie!

The name comes from the Italian word “pizze”, meaning round and flat (reminds me of something else delicious that’s Italian, round and flat with “pizze” in the name!).

gluten free pizzelle stack

My easy gluten free pizzelle batter may also be used for Norwegian Krumkake, and when a warm pizzelle is wrapped around a small dowel or cone, it also makes wonderful Russian Trubochki (cream horns).

Instead of the familiar ricotta cheese-based cannoli filling, I’ve made a slightly sweet cream filling that will please every palate, but certainly feel free to fill these with your favorite cream recipe, if you’d prefer.

gluten free pizzelles on plates

I’ve provided dairy-free and vegan ingredient options for those who need it. I will say that everything I bake is dairy-free, and the vegan butters and cream cheeses listed are fantastic, so don’t hesitate to use those. There’s no reason to miss any of the yumminess the holidays have to offer, just because you’re gluten free or have other dietary restrictions.

Embrace them and make your favorite recipes anyway! With my gfJules Gluten Free Flour, anything is possible — even light and delicate cookies like these! Thanks to companies making more and more dairy-free and vegan ingredients, nearly anything can be made just as deliciously free of dairy or eggs, too!

gluten free pizzelle stack

By the way, if you don’t already have a pizzelle iron, you’re going to need one for this recipe. Here is the one I have that I love* (it’s not coated with a non-stick coating because it doesn’t seem to need it at all, by the way):

pizzelle iron

They’re not very expensive, and in the summer when you may not be making as many gluten free pizzelles (or maybe you will be!), you can use it to make homemade gluten free waffle cones! Check out my recipe for homemade gluten free waffle cones using these gluten free pizzelles as the base.

Gluten Free waffle cones in holder

(Add to your Santa list with these other great gluten free gift ideas!)


Gluten Free Pizzelle Recipe

gluten free pizzelle

4.9 from 14 reviews

Gluten free Pizzelles are delightful, light and crispy wafer cookies hailing from Italy.

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 40-45 pizzelles
  • Category: dessert



10 Tbs. butter or vegan alternative, melted and cooled (e.g. Earth Balance® Buttery Sticks)

3 eggs, beaten (OR for vegan: 2 Tbs. flaxseed meal mixed with 6 Tbs. hot applesauce PLUS 2 Tbs. arrowroot powder + 2-3 Tbs. water)

¾ cup granulated sugar

1 Tbs. pure vanilla extract

1/2 tsp. almond extract (or anise or lemon)

2 cups gfJules™ Gluten Free All Purpose Flour

2 tsp. baking powder

Confectioner’s sugar for dusting

Cream Filling (optional)

½ cup butter or non-dairy alternative, softened (e.g. Earth Balance® Buttery Sticks)

4 oz. cream cheese (vegan options: Kite Hill®; Follow Your Heart®)

½ cup confectioner’s sugar, sifted

½ tsp. vanilla paste (I like Nielsen-Massey) or ½ vanilla bean, split and scraped


To make gluten free pizzelle,

Melt butter and set aside to cool. In a mixing bowl, whisk eggs (or substitute listed) and sugar until light, approximately 3 minutes. Stir in cooled butter and extracts.

Whisk together the gluten-free flour and baking powder in a small bowl, then stir into the larger bowl with egg mixture. The batter will be tacky and wet, but stiff.

If directed with your Pizzelle Iron instructions, brush the pizzelle plates with a small amount of cooking oil, then preheat the Pizzelle Iron. Once hot, spoon 1 -1 ½ teaspoons of batter into the middle of each plate. Depending on the size of your Pizzelle Iron, you may need slightly more or less batter.

Close the lid and the batter should spread across the entire pattern. Follow manufacturer’s directions for how long to cook each pizzelle; with my iron, it takes approximately 3 minutes for each set of two pizzelles. Transfer cooked pizzelles to a wire rack to cool or immediately wrap around a dowel or cone to form tubes for cream-filled pizzelles or press into ramekins to form cups. Repeat with remaining batter, re-oiling pizzelle plates if necessary.

Allow pizzelles to cool completely before serving or storing. If they become soft after storing or freezing, arrange in a single layer on a cookie sheet and bake in a 300° F oven for 3-5 minutes to restore crispness.

Makes approximately 40 4-inch pizzelles.

To make the cream filling, using a whisk attachment on an electric mixer, cream the butter and cream cheese. Once smooth, add the sugar and vanilla paste. Whip until light and smooth.

Fill a piping bag or plastic bag with a small corner cut out. Pipe into cooled and formed pizzelles by piping in one side and then the other.


  • Serving Size: 1 pizzelle w/o filling
  • Calories: 72
  • Sugar: 4g
  • Sodium: 24g
  • Fat: 3g
  • Saturated Fat: 2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 23g

I hope you love this recipe as much as we do. 

Pin it for later. 

Don't miss out on delicious holiday memories like pizzelles - make them yourself! This easy gluten free pizzelles recipe is just like you remember: no grit, light and crunchy, but gluten-free!

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51 thoughts on “Gluten Free Pizzelle Recipe

  1. Sounds wonderful! I’ve missed these…had them often as a child but not with stomach issues
    How do you form your ice cream cone idea? Thank you!!

  2. Julie, new to the gluten free world in my 60 and reading your site greedily. I have made Pizzelles since I was a child and always used anise seed. Have you tried this in your GF recipe? Anxious to try new recipe. I have a family of Pizzelle critics! Thanks. Sharon

    • Hi Sharon, I’m so happy that you found my site! There are so many recipes and articles here for the taking! Make sure you go to the top of the page and hover over the tab called “Popular Articles.” I’ve put articles there that are accessed most often, like articles on being new to gluten free, what is celiac disease, how to shop safely, how to eat out, gluten free bread baking help, etc. Also, the recipes tab has over 450 searchable recipes and I have a blog with loads of other articles! The shop tab has my award winning products and loads of reviews there too.
      As for pizzelles, absolutely feel free to add anise seed! I’ve heard from other readers that they’ve used the seed and the extract, as well. I don’t prefer the taste, so I haven’t made them that way myself, but the extract is exchangeable with any other flavor (vanilla, lemon, orange, etc). Enjoy the recipe!!!

  3. Best Pizzelle recipe ever!
    So crispy And light! BETTER than the old wheat recipe.
    This celiac girl had a craving for pizzelles! I Made a GF version with the original recipe from m 45 year old Pizzelle iron, they were Horrible. (and before I discovered your fabulous GF flour, 💗 ) I almost threw out my Pizzelle iron, it was sad. I followed your recipe exactly as written. perfect.

    • Oh Sally that makes me SO happy to hear! Thank goodness you didn’t give up and you didn’t throw away your classic pizzelle iron!!! I’m thrilled that you have awesome pizzelles back in your life!!! Here’s to more yummy gluten free baking ahead!

  4. I do have a question for you but it’s not about the actual recipe. It’s about your pizzelle maker. Is yours non-stick and does it have different temperature settings? I’m asking because I’m returning the one I just got for Christmas and wanted some feedback for getting another. I’m returning mine because after only two uses the non-stick material is coming off and I wasn’t sure if it was just a bad product or if maybe it shouldn’t be non-stick. Since I’m buying another I thought I’d also ask whether yours has different temperature controls. This one didn’t so I didn’t even know there were ones that did but I did just see that there are differences. I’m not asking you to name a brand since I’m guessing you wouldn’t be comfortable doing that but the answers to my questions would help me in picking out a new one. Thanks Jules!

    • No problem at all, Carol! Happy to help! I had a non-stick Cuisinart which worked well for several years but then this year just died in the middle of a recipe! So I scrambled to get a new one (put the batter in the fridge!). I did some research and it didn’t seem like the non-stick was needed, so I went with this pizzelle iron from Cucina. I really like it and it’s not non-stick, although nothing has ever stuck! It’s great! If you get it, I hope you love it too!

      • Thanks for the information Jules. Actually the non-stick one I had was by Cucina and I was going to order the regular one you just linked for me but decided to check with you first. Now I can go and buy it. Thanks again!!

          • So I got my new pizzelle maker and had to try it out to make sure it worked okay. It worked great and I now have even more pizzelles to bring to a party tonight!! They look beautiful!! Thanks Jules for this wonderful recipe and all the help you always give everyone here!#

          • So happy to hear it, Carol! Glad you went with the one without the coating – it’s not necessary! Happy Pizzelle-ing!